Famous Kashmiri Madhur Pulao

Hello friends,
I am here today to share with you an another famous delicacy of Kashmir, " Kashmiri Pulao". Before that let me share with few information related to pulao. According food historian K.T Acharya, the Indian epic Mahabharata mentions Pulao is used to refer to a rich dish in ancient Sanskrit, works such as the " Yajnavalkya Smriti". The earliest documented recipe for pilaf comes from the tenth-century. Pulao became standard fare in the middle East and Tanscaucasia over the years with variations and innovations by the Persians. Arabs, Turks and Americans. It was introduced to Israel by Bukhara and Persian Jews. Hope you like the information. So let's start making "Kashmiri Pulao".

Ingredients:-

1. Basmati rice- 1 cup.

2. Ghee- 2 tbsp.

3. Rose water- 1tsp.

4. Saffron- 2 pinch.

5. Milk- 3 tbsp(warm).

6. Caraway seeds- 1tsp.

7. Green cardamom- 3-4 pods.

8. Black Cardamom- 2 pods.

9. Cinnamon stick- 1 inch.

10. Cloves- 3(whole).

11. Bay leaf-1 ( whole).

12. Dry ginger powder- 1/2 tsp.

13. Fennel seeds- 1tsp.

14. Salt-To taste.

For Garnishing:-

1. Onion- 1 medium (finely sliced).

2. Cashews- 12nos.

3. Almonds- 12 nos(chopped).

4. Raisins- 1tbsp.

5. Walnut- 12(chopped).

6. Pomegranate- 2tbsp.

7. Ghee(clarified butter)- 2tbsp.

Preperation Method:-

Step 1- Take a small bowl. Add warm milk and soak saffron and rose water. Mix well and set aside.

Step 2- Rinse basmati rice and soaked into a bowl with the help of sufficient water.

Step 3- Place a deep pan on medium flame, heat 2 tbsp of ghee. Once ghee start melting add bay leaf, cinnamon stick, green cardamom, cloves, black cardamom, Caraway seeds, fennel seeds. Saute till frangnant.

Step 4- Lower the flame, add dry ginger,and soaked rice. Stir well.

Step 5- Now add saffron milk (step-1), salt. Mix well and cook for a minute.

Step 6- Next add 2 cups of water. Mix well and cover the pan.

Step 7- While rice is cooking till the time heat another frying pan. Add 2tbsp of ghee. Once ghee heated well, add sliced onions and salt,sugar. Fry the onions till they are golden brown & crisp. Take out into a bowl.

Step 8- In the same pan add cashew, walnuts and fry until golden.

Step 9- Cook the rice untill all the water absorbed and rice became fluffed. Turn off flame.

Step 10- Now garnish kashmiri pulao with fried onions, fried walnuts, cashews, chopped almonds and pomegranate.

Step 11- Now it's ready to serve hot with raita and kashmiri Dum Aloo.

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